Spiced Mexican Beans & Avocado on Toasted Sourdough

Try this alternative spicy vegan breakfast, super easy, super healthy, SUPER TASTY

15 - 20


10 - 12






  1. Mix the halved tomatoes half an onion, lime juice, a splash of olive oil and set aside.

  2. Fry the remaining onion in a splash of oil until it starts to soften then add the garlic,and fry for a further 1 min, then add the cumin and chipotle sauce and stir well.

  3. Pour in the beans, chickpeas and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and warm through, season and add most of the coriander.

  4. Toast your sourdough bread and drizzle with olive oil. Put a slice on each plate and top with your spicy beans, arrange some sliced avocado on top, then sprinkle with the remaining tomato salsa, coriander leaves and a twist of fresh lime